Category Archives: Christmas

In Advent and Christmastide

2016

This year is extra full for me, during the festal season, because a LOT of family are coming to my house, a bunch of them for nine blessed nights, from all over the country and from outside the country. They are expected to arrive a few days before Christmas, which is very soon, and I still have much preparation to do. Twelve or fifteen extra people will sleep under my roof; it will be a Christmas slumber party! And a few more will be with us for celebratory cooking and eating.

I’ve been grocery shopping (repeatedly) in six different stores, and clearing out “work” rooms for sleeping, and wrapping presents and …. well, you know. But I haven’t baked one cookie, in spite of looking daily at the soft butter sitting on the counter, waiting. If I hadn’t finally dusted the living room blinds this morning I wouldn’t be calm enough to sit down here for a few minutes.

But — I’m so grateful that there is a Prefeast Vespers service this evening for me to attend, to help me focus, and where I can pray with verses such as these:

O ye people, let us celebrate the forefeast of the nativity of Christ, and elevating our mind to Bethlehem, let us soar aloft in thought and behold the great mystery in the cave; for Eden was opened when God issued forth from the pure Virgin, being perfect in both divinity and manhood. Wherefore, let us cry aloud: O holy God, Thou unoriginate Father! O Holy and Mighty One, Thou Son Who becamest incarnate! O holy Immortal One, Thou comforting Spirit! O Holy Trinity, glory be to Thee!

Prepare thyself, O Bethlehem! 

Apricot Coconut Macaroons

I’ve been sharing pictures and mentions of this cookie for several years now, and last year I promised to post the recipe after Christmas. I see that I failed in that. They are the cone-shaped cookies in the middle of the closer platter above. It’s nice to have a cookie that is fruity and flourless to complement the richer offerings in such abundance, so here is the recipe as I received it, with my notes added in italics:

APRICOT MACAROONS

From Master Chefs Cook Kosher by Judy Zeidler

1/2 cup tightly packed dried apricots, quartered (I use ¾ – 1 cup for more apricot flavor, and decrease coconut slightly; also, I always use Blenheim apricots for their rich flavor- GJ)
1/2 cup water

3/4 cup plus 1 tablespoon sugar
4 egg whites (or 1/2 cup)
4 1/2 cups unsweetened coconut (see note)

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Combine apricots, 1/2 cup water and 1 tablespoon of sugar in a saucepan over
medium heat. Poach until tender and only about 1 tablespoon of water
remains, about 10 minutes. Cool.

Transfer to a food processor and add remaining 3/4 cup sugar, egg whites and
1/2 cup coconut. Begin with pulsing, then process until apricots are pureed.
Transfer to a mixer fitted with the paddle or beaters and add remaining
coconut. On medium speed, beat until coconut is well blended. When ready,
mixture should hold together when pinched.

Divide dough into 24 equal portions. With moistened fingers, shape each
first into a round and then into a cone. Arrange on baking sheets, 1 inch
apart. Bake 15 to 20 minutes, or until tops are well browned. Cool on a rack
and store in an airtight container. Makes two dozen.

Note: Sweetened coconut may be substituted; reduce sugar by 1/4 cup. 

2017

 

Stories behind December 25th.

Most people, even Christians, don’t care whether the date of December 25th derives from a pagan solstice festival, but historians are interested in many aspects of this story; one of these aspects is the way in which earthly powers try to control or use popular religion to further their aims. Williaim J. Tighe is a historian and a Christian whose article “Calculating Christmas” explains how this impulse led one emperor to establish a completely new pagan festival. The last time I posted this “public service announcement” concerning the date of Christmas, I highlighted the historical evidence that Tighe cites for the early church having chosen their date before that pagan festival was ever established.

But there is the other question we might have: How did the Christians choose their date? It seems that Christ’s mother was not of a mind to be keeping a journal, but rather, Luke tells us, “Mary kept all these things and pondered them in her heart.” The author tells us in detail how the dating of Christmas is tied to the effort to figure out when it was that Christ died. It’s not easy to calculate that, either, it turns out:

“There is a seeming contradiction between the date of the Lord’s death as given in the synoptic Gospels and in John’s Gospel. The synoptics would appear to place it on Passover Day (after the Lord had celebrated the Passover Meal on the preceding evening), and John on the Eve of Passover, just when the Passover lambs were being slaughtered in the Jerusalem Temple for the feast that was to ensue after sunset on that day.

“Solving this problem involves answering the question of whether the Lord’s Last Supper was a Passover Meal, or a meal celebrated a day earlier, which we cannot enter into here. Suffice it to say that the early Church followed John rather than the synoptics, and thus believed that Christ’s death would have taken place on 14 Nisan, according to the Jewish lunar calendar. (Modern scholars agree, by the way, that the death of Christ could have taken place only in A.D. 30 or 33, as those two are the only years of that time when the eve of Passover could have fallen on a Friday, the possibilities being either 7 April 30 or 3 April 33.)

“However, as the early Church was forcibly separated from Judaism, it entered into a world with different calendars, and had to devise its own time to celebrate the Lord’s Passion, not least so as to be independent of the rabbinic calculations of the date of Passover.” 

“…there is evidence from both the Greek East and the Latin West that Christians attempted to figure out the date of Christ’s birth long before they began to celebrate it liturgically, even in the second and third centuries. The evidence indicates, in fact, that the attribution of the date of December 25th was a by-product of attempts to determine when to celebrate his death and resurrection.”

I’ll leave you to decide if you want to get the rest of the story by reading the article itself. Last time I shared it, more than one of my readers said the date was not important to them, and one said this information was important. Many years ago I was briefly influenced against enjoying certain Christian festivals because of things written against them by the  uninformed, so I very much appreciate those true historians who love to dig deep. Tighe points us to a longer work on the subject for those who want more details (I haven’t gone further myself). Here’s his own fairly brief summary: “Calculating Christmas.”

Remembering rescues, planning for success.

This morning my daughters and I were chatting online about cookies, and sharing pictures or files of recipes, for the sake of one daughter who asked for one with simple ingredients, to fill out a cookie platter. It was a lot of fun to stir up memories together of Cookies We Have Loved, without having to mess up the kitchen.

I may yet make a mess with cookie dough in there. One key to getting cookies made is to put the sticks of butter out to soften overnight; then there’s a gentle pressure to use it as soon as possible the next day — or at least, to mix up the dough, which might be baked a different day. What I shouldn’t do is try to cook the whole day long, and be on my feet doing it.

Many of you know how I often try to rescue failed kitchen projects, sometimes making unique treats from cookie disasters. This story I wrote about that more than ten years ago is a funny example. But it’s also kind of sad, because of not being able to repeat the successful rescues. But with cookies, one has to enjoy memories in any case, because we can’t just go on eating a new one, can we??

From twelve years ago:

At the beginning of November I had a cookie craving, and it occurred to me that I might as well make one of our favorite kinds of Christmas cookies; I could eat a few and freeze most of them, and be ahead of the to-do list. Our family’s holiday traditions include platters piled with various kinds of cookies, most of which won’t be seen again until the next Christmas. For this first session of baking I chose the soft Ginger Spice Cookies that feature an intoxicating combination of spices and diced candied ginger as well.

 Something went wrong, or maybe a few things. I had made a note on the recipe card suggesting that I cut the sugar back another 1/4 cup from the previous alteration, because, “they are plenty sweet.” I am reminded of the story about the farmer who discovered he could add some sawdust to his horse’s feed and save money that way. He kept adding more and more sawdust and the horse seemed to do fine with it, until one day it died.

The recipe must have been just about perfect before I changed it just a little, and then the cookies came out terrible. Was it only the lack of sweetness that made them taste strongly of baking soda with pockets of overwhelming clove flavor? Or perhaps I hadn’t mixed the dough enough? I thought I would have to throw them out.

But wait – couldn’t they be used for something? If I dried them in the oven, and ground them finely in the food processor, I could use them as the basis for different cookies….so I tried just that. To the fine crumbs I added a cube of butter, an egg, and extra sugar and flour. A little more ground ginger and a tiny bit of cardamom. Then instead of dropping the dough by teaspoonfuls I chilled and rolled it, into trees. Now we have crisp gingerbread cookies that surprise the eater with an occasional tiny piece of candied ginger, and that warm your mouth with an even more complex and winning flavor. Alas, never to be duplicated.

This made me brave enough to tackle the other failed cookie product that had been sitting in the freezer for awhile, since the time I made some Russian Tea Cakes but only put in half as much flour as they needed. The buttery, pecan-studded cookie crumbs I had stuck in a jar in the freezer, being unwilling at the time to give up on them.

Now I dug them out and experimented in a similar way, adding an egg, sugar, flour, baking powder and lemon zest. I tried to roll this dough, too, but it would not hold together, so I shaped disks and stuck a pecan half on each one. Behold! Another new and non-repeatable Glad Christmas cookie, which the man of the house has tasted and approved. I do hope nonetheless that I can avoid making a yearly tradition of the Cookie Rescue.

– – – – – – – – – – – – – – – – – – – – – – – – – – – –

Back to December of 2024… Here (pictured above) is a cookie from the New York Times cooks that I’d like to try making this year: Ginger Cheesecake Cookies

If this one were to flop somehow, I think I would save the pieces to use in a trifle — Haha! Don’t believe it. I have done that before, and have I ever made a trifle of those tidbits? No, I just snack on them until they are gone… So, let’s hope they work out as intact cookies. I promise not to cut back on the sugar very much.

I could have got halfway through a cookie recipe in the time I’ve spent thinking about cookies this afternoon. But no, my butter wasn’t soft. So I’ll take a couple of sticks out of the refrigerator right now, and who knows… maybe tonight….


Hoping your Christmas preparations are peaceful.
I love seeing everyone’s plans and decorations.

O Come, O Come, Emmanuel!